Heat the milk with the cinnamon stick, lemon slice, and 1 tablespoon of sugar. Once it comes to a boil, remove from heat and let cool. Once cooled, strain the milk.

Cut the brioche bread into 4 thick slices.

Pour the cooled, strained milk into a shallow dish. Dip the brioche slices briefly—just enough to soak them, but not too long, as brioche absorbs quickly and may fall apart.

Place the soaked slices on a rack to drain any excess milk.

Beat the 2 eggs with a little of the infused milk. Dip each slice in this mixture to coat.

Heat the sunflower oil in a skillet. Fry the slices until golden brown on both sides.

Place the fried slices on paper towels to absorb excess oil. On a plate, mix 3 tablespoons of sugar with 1 tablespoon of ground cinnamon. While the slices are still warm, coat them in the cinnamon sugar mixture.

To caramelize, melt 1 tablespoon of butter in a skillet and rotate each slice in the pan until both sides are caramelized.